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Post by JStokes on May 10, 2017 21:08:04 GMT -5
I know I've derailed threads (with the help of others) whilst discussing ears and drinks, but there are some good recipes that should have a central repository (Dunce and Porgy that means you).
So my sopne is graduating from Cuse this weekend and a bunch of in-laws are coming in tomorrow before we head up Friday.
So I'm making something I've not tried before.
A veal roast on the rotisserie (my brother, the FedEx pilot talked me into buying a rotisserie a few years ago and...it...is...awesome).
So marinating it for 24 hours in minced shallots, grated fresh garlic, fresh thyme, zest of one lemon, cracked sea salt and cracked pepper and really good extra virgin olive oil.
Put it on the rotisserie to get it nice and crispy about 155 degrees.
Veal pan drippings gravy with white wine butter cremini mushrooms and shallots in a roux.
Roisty potatoes.
Romaine lettuce wedge salad with crispy pancetta, thin sliced red onions, cherry tomatoes and homemade Stilton dressing.
Chianti Classico.
Vin Santo for dessert.
_
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Post by Big L on May 10, 2017 21:12:01 GMT -5
I'm roasting a filet on Sunday.
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Post by PK on May 10, 2017 21:41:59 GMT -5
I'm a simple man nowadays. I alternate between Chinese take out and bar food.
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Post by RobR on May 10, 2017 21:48:29 GMT -5
I'm going fishing tomorrow so hopefully some nice Rainbow or Brown Trout. Finish that off with a La Cumbre Elevated IPA and it don't get much better than that.
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Post by RobR on May 10, 2017 22:13:43 GMT -5
Hey JStokes. Any grilled trout recipes that don't require filleting? |
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Post by Warfish on May 10, 2017 22:33:45 GMT -5
I m going to drink 21 year old Rosebank single malt this weekend.
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Post by Hotman on May 11, 2017 1:48:53 GMT -5
I m going to drink 21 year old Rosebank single malt this weekend. Whats the occasion? |
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Post by Hotman on May 11, 2017 1:49:44 GMT -5
Are you calling me Dunce, Stokesie??
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Post by JStokes on May 11, 2017 6:17:42 GMT -5
Hey JStokes. Any grilled trout recipes that don't require filleting? Unfortunately no. I've actually never made trout myself in any type of preparation. My buddy grills it but it's always filleted. _ |
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Post by JStokes on May 11, 2017 6:32:23 GMT -5
Are you calling me Dunce, Stokesie?? Well, it wouldn't be incorrect but I was referring to @jetdunce. _ |
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Post by Jets Things on May 11, 2017 6:35:58 GMT -5
Left
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Post by porgyman on May 11, 2017 7:44:35 GMT -5
Stokes - did you ever buy that skillet and fry that chicken?
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Post by Deleted on May 11, 2017 7:55:23 GMT -5
I know I've derailed threads (with the help of others) whilst discussing ears and drinks, but there are some good recipes that should have a central repository (Dunce and Porgy that means you). So my sopne is graduating from Cuse this weekend and a bunch of in-laws are coming in tomorrow before we head up Friday. So I'm making something I've not tried before. A veal roast on the rotisserie (my brother, the FedEx pilot talked me into buying a rotisserie a few years ago and...it...is...awesome). So marinating it for 24 hours in minced shallots, grated fresh garlic, fresh thyme, zest of one lemon, cracked sea salt and cracked pepper and really good extra virgin olive oil. Put it on the rotisserie to get it nice and crispy about 155 degrees. Veal pan drippings gravy with white wine butter cremini mushrooms and shallots in a roux. Roisty potatoes. Romaine lettuce wedge salad with crispy pancetta, thin sliced red onions, cherry tomatoes and homemade Stilton dressing. Chianti Classico. Vin Santo for dessert. _ Good morning JS. Thanks for including me. Congrats to your son. Great school. What did he study? Veal roast is hit and miss. I've made it both ways and prefer a butterflied roast vs the whole. My family served it often for special occasions. Back in the 80s-90s, before I butterflied and seasoned it myself, we'd get a great version from the A&S Pork Store on Forest Avenue, Staten Island. Actually had them prepare a bunch for my sister-in-law's wedding which was a huge hit with guests. As you know, what was "true milk fed" veal back then is not what you buy today. Laws--and public opinion regarding butchering very young calves--have made it virtually impossible to secure "white" tender veal. We now get a pinkish version which is inherently chewier, especially when added to the fact that veal is a very lean meat. That said, you can still make a tender and delicious veal roast. I would encourage you to either find a reputable Italian butcher to prepare it/them. Or do it yourself. Basically, you want to butterfly the roast, then season it up with salt/pepper; finely chopped garlic; finely chopped hardy herbs like rosemary, thyme or sage, maybe a bit of lemon zest; and a sprinkling of Parmigiano. Then tie it up well and roast. Guess you could also do it on a rotisserie, but I have not done it that way. Another key is to let it rest after cooking and making sure you SLICE IT THIN. Good luck. |
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Post by porgyman on May 11, 2017 8:25:14 GMT -5
Two topics for me today, salt and butter.
Salt: lately, I have been experimenting with different salts. It really changes the flavor profile of a dish when you substitute different salts for regular salt. My favorites are, Himalayan Pink Salt, and Flor de Sal (Guatemalan Sea Salt). Other great salts include Irish Whisky flavored salt (awesome on salmon) and cherry smoked (try seasoning a burger with this). At a minimum, every home should have regular kosher salt for cooking. It can be substituted for regular salt in most recipes, just keep in mind that it is stronger than regular salt.
Butter: Sorry folks, regular American butter sucks! I didn't realize this until I dated an Austrian girl a few years ago. Traveling to Vienna and tasting the food, I was amazed by not just the bread, but the butter served with it! Traveling to London, Paris, Rome and Barcelona the same story was repeated. Spend the extra money on Irish or French butters. While not quite as good as the authentic stuff, several "Irish or French style" butters are produced in the USA. Try them, find one that you like, then invest in the real thing.
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Post by Deleted on May 11, 2017 8:44:19 GMT -5
Two topics for me today, salt and butter. Salt: lately, I have been experimenting with different salts. It really changes the flavor profile of a dish when you substitute different salts for regular salt. My favorites are, Himalayan Pink Salt, and Flor de Sal (Guatemalan Sea Salt). Other great salts include Irish Whisky flavored salt (awesome on salmon) and cherry smoked (try seasoning a burger with this). At a minimum, every home should have regular kosher salt for cooking. It can be substituted for regular salt in most recipes, just keep in mind that it is stronger than regular salt. Butter: Sorry folks, regular American butter sucks! I didn't realize this until I dated an Austrian girl a few years ago. Traveling to Vienna and tasting the food, I was amazed by not just the bread, but the butter served with it! Traveling to London, Paris, Rome and Barcelona the same story was repeated. Spend the extra money on Irish or French butters. While not quite as good as the authentic stuff, several "Irish or French style" butters are produced in the USA. Try them, find one that you like, then invest in the real thing. For most of my cooking (sauteeing, adding to pasta water, etc), I use only Diamond Crystal Kosher salt, IMO the gold standard. For cold dishes like salads, etc. I mostly use La Baleine fine salt but will also use Trader Joe's Himalayan Pink salt as well as Il Buco grosso from Trapani, Sicily when I really want to highlight the salt. Also use La Baleine coarse salt for focaccia.     As for butter, I could not agree with you more. I use Kerrygold unsalted exclusively. Its incredible flavor and color will elevate your baking as well as a simple piece of toast. Again, the gold standard IMO. Just a bit more expensive. But once you try it, you'll see what trash American butter is. Worth the extra few cents.  |
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